If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Pat the shrimp completely dry with paper towels. This is crucial for achieving a good sear.

In a medium bowl, whisk together the tamarind paste, soy sauce, honey, avocado oil, ginger, garlic, lime juice, and Sriracha.

Reserve 1/3 cup of the marinade in a separate bowl to use as a glaze later. This prevents cross-contamination.

Add the dry shrimp to the main bowl of marinade and toss to coat. Marinate for 20 minutes at room temperature (do not exceed 30 minutes).

Thread 3-4 shrimp onto each skewer, piercing through the head and tail to form a 'C' shape.

Preheat your grill to medium-high heat (400-450°F). Clean and oil the grates.

Place the skewers on the grill and cook for 2-3 minutes per side, until the shrimp are pink, opaque, and have char marks.

During the final minute of cooking, brush the skewers with the reserved marinade.

Remove from the grill and immediately garnish with fresh cilantro, scallions, and toasted sesame seeds before serving.